This recipe is a very long time coming, having its origins in a mandarin and rose martini I had about ten years ago. Loving the flavour combination, I resolved to make a dish focusing on those two ingredients. Needless to say, I’m quite a procrastinator.
- 40 ml mandarin juice
- 2 eggs
- 100g caster sugar
- 50g unsalted butter, cut into cubes
Combined the egg, sugar and mandarin juice in a stainless steel bowl and mix. Place the bowl over a pot of simmering water and whisk until the mixture thickens. Remove from the heat, whisk in the cubes of butter and set aside.
- Vegetable oil for deep frying
- 2 cups plain flour
- 3 tbsp caster sugar
- 1 tbsp baking powder
- 1 tsp salt
- 5 tbsp cold butter, diced
- 3/4 cups milk
- Trukish delight
Combine flour, sugar, baking powder and salt and mix. Add into the bowl of a stand mixer and, with the motor running, add the butter and mix until the mixture obtains a sandy kind of texture. Add the milk and mix until everything is combined. Transfer the dough onto a floured surface and knead until the mix comes together into a ball, then continue to work the dough until it’s nice and smooth, adding flour if necessary.
Break off small bits of dough and roll into smooth balls – set aside on a floured surface. Next, cut some small chunks of Turkish delight and push into the centre of the balls.
Heat the oil to 180 degrees, and drop in the balls in batches of 3-4 at a time. Cooking time should hover around the 3-4 minute mark; once golden, remove with a slotted spoon and leave to drain on some kitchen paper.
When cool enough to handle, roll around in the mandarin sugar until nice and coated.
Grate the zest of two mandarins, and combine with a cup of sugar in the bowl of a food processor. Blitz, then add a little more caster sugar. Blitz again, then pour into a tray and leave to dry, as the oils from the mandarin peel may leave the sugar slightly moist. Once dried, mix the sugar in a bowl and pass through a sieve.
Pour a few spoonfuls of the mandarin curd into a bowl and add the doughnuts on top. Garnish with some dried rose petals and crushed pistachios.
So was it worth a decade of waiting? Well, to the extent that anything is worth waiting a decade for, then yes, they were pretty great. Awesome flavour combination, pretty easy to prepare and a great crowd pleaser. Will definitely make these again!